Spinach Quesadillas with Fire Roasted Peppers

We make these with Lindencroft fire roasted spicy peppers, which is a blend of sweet and hot peppers that we grow and roast here on the farm. We make these quesadillas when we're more tired than hungry because they can be made for two in about 15 minutes. You can add strips of grilled chicken for an even heartier meal. If you do add the chicken, you may want to add cheese on top of the chicken to make it easier to turn the quesadillas over. The cheese will melt and kind of glue it all together.

Ingredients

1 tablespoon olive oil plus a little more for brushing
1 or 2 pinches of hot red pepper flakes
1 small onion finely diced
1 pinch of oregano
4 tortillas either corn or flour
1/2 pound of spinach, coursely chopped
1/2 cup chopped cilantro if desired
1/3 to 1/2 cup grated Monterey Jack cheese
1/4 to 1/2 cup of fire roasted peppers cut into narrow strips
have ready salsa, sour cream, avocado slices if you really want a treat

Procedure

1. Heat the tablespoon of oil in a large skillet, add the onion, pepper flakes, and oregano. Cook on medium heat about 3 minutes until the onion is soft and add the spinach. Season with salt and cook briefly until just wilted, then add the fire roasted peppers. Add the cilantro if using and heat for 2 or 3 more minutes. Set aside, keep warm.

2. Using two skillets, brush a little olive oil on one side of two tortillas and place one oil side down in each skillet. Flip them a few times as they are heating and when they are hot scatter the cheese on the side without the oil. Top each with half the spinach mixture and then with the final tortilla. Brush the top tortillas with a little oil. Cook until the bottom is crisp and starting to brown and then flip and cook the other side.

3. Slide them onto a cutting board and cut them into quarters. Plate them with a dollop of salsa, sliced avocado, and a little sour cream. Season with salt and pepper

A Lindencroft Farm Kitchen original recipe

Last updated: February 8, 2007